Pumpkin Spice Season

Although here in SWFL, our pumpkins don’t actually grow on our patch, I was inspired to share my pumpkin pie recipe with you this month. It’s a perfect treat to bring to your friends-giving dinner! The warming spices in this recipe will trick you into thinking the leaves are changing colors and you can open your windows to let the breeze in. They will also support your digestion after a big meal shared with those you love.

This recipe is not your traditional Pumpkin Pie and can satisfy just about any dietary preference because it is

• gluten free

• grain free

• refined sugar free

• plant-based

• & yummy!

Notes-

• Monk Fruit - I used Pyure Organic Monk Fruit & find that is has no aftertaste. If you prefer another type of sweetener, feel free to substitute for stevia, coconut sugar, or anything else you like!

• Can of pumpkin puree- I used a blend of pumpkin & steamed sweet potato because I had these items already prepped for the week, so i used about 1.5-2 cups. If you don’t have a can of pumpkin, get creative and use what you have, sweet potato, butternut squash, acorn squash, etc.

• Almond Mylk- I used homemade pumpkin spice mylk, which added a fun flavor, but you can use any mylk you have on hand. I’m sure apple juice or thinned out apple sauce would be fine too!

• The cooling & refrigeration time is important because it allows the pumpkin filling to settle and makes for a clean cut.